Deli option

I wish I had taken a photo before I gulped it all down, but SavOn Foods, at least the Aldergrove store, has consistently sold a vegan potato salad and a vegan "Vienna Coleslaw" for the past 4 months.

Check it out! I promise to buy more soon and post photos!

MMMMM!

Corned Bean Hash

I will first post the original recipe that inspired this amazingly yummy vegan meal.

Hell Yeah, It's Vegan: http://hellyeahitsvegan.com/?p=1847

I added chopped garlic since we are a garlic house, turmeric (hippie spice!), and used Bragg's Liquid Aminos instead of soy sauce. SO yummy!

An "omelet" Hannibal Lector would love! If he was vegan.

Sfsfsfsfsfsfsfsfsf!

Today I had a riding lesson at 10 a.m. That meant I needed a meal that would "stick to my ribs" and not feel heavy. As a vegan eater, this can sometimes be challenging. My wife's pantry carried the answer: fava/garbanzo flour!

I've made besan "omelets" before with great and yummy success. Hmm. Fava flour blend?

As you can see from the photos (mine was the tomato and Joy's was the mushroom) we had a very scrumptious breakfast!

(Recipe below the photos)

Recipe:Yield: 1 Omelet (double, triple, etc... for desired omelets if making more than one in one sitting).

1/3 cup Fava/Garbanzo flour

2/3 cup warm water from tap (add a tablespoon more at a time to make that slightly thick "pancakey" batter consistency)

Cholula sauce to taste in batter (I like a good teaspoon!) if desired

Desired fillings such as sliced tomatoes, mushrooms, peppers, onions, dill, cilantro, spinach, Daiya cheese, etc...)

1/3 cup extra virgin olive oil or canola oil

A non-stick skillet that is rounded and had a lid

Spatula

Whisk the flour and water in a cereal bowl, adding warm water as needed from the tap to release that last bit of "tacky" feeling from the batter on the whisk.

Add Cholula if desired, nothing, or any flavouring agent such as lime juice.

Whisk again

In the skillet, heat the oil on medium/high setting for 1 minute.

Add all your batter and let it cook with an open skillet until you see what looks like a fat but not brown "tortilla" shape.

Flip with your spatula and turn down the heat to medium.

As soon as the batter has solidified (but not browned) on the fresher side, take skillet to trash and pour off excess oil (be sure to wipe off the oil from the pan as you will be placing it back on the burner!)

Add filling to one side of the omelet and place the lid on the skillet, allowing the rest of the fresher side of the batter and your ingredients to cook.

Flip the plain half over onto the filling like an egg omelet and replace the lid for a minute to let it all cook/set.

Dress with salsa, pico de gallo, guacamole, etc...

I LOVED Pepperjack Daiya in this one!

I want one right now even!

Link to the fall

There is the slightest nip of fall in the air (I'm sorry, Summer worshippers!).

Sage and peppercorns and nightshade veggies (I sliced tomatoes as well and ate them with my portion) are my loves during that time of year. Back to the earth for this fire sign!

There is nothing of note in the meal above save for its vegan properties (It's Canadian purchased Yves breakfast sausage links, 3/4 of a yellow onion, half a red pepper, cracked pepper and turmeric). I simply love visiting the Fraser Valley, using my wife's warm kitchen, and memorialising the leavings on digital film!

No evil textured vegetable protein in this pre-packaged soy meat either!

and so is the tabouleh!

Today was too beautiful to leave the quinoa uncooked. I had planned to make a traditional, bulgar tabouleh today. In my search for a good recipe I discovered my favourite ancient grain made into a fresh and crisp-looking yumminess found here:

Quinoa Tabouleh

Just make sure you're using a sprouted quinoa.

There are variations such as the red quinoa, some chives, some mint leaves, more coarsely chopped veggies, and more garlic (we are garlic lovers).

Yum!

Summertime and the vegan potato salad is easy

especially if you use a fantastic recipe as a base of operations!

Today's Fraser Valley Vegan establishment is Chez Moi.

This is a variation on the Post Punk Kitchen's message board, which offers a fabulous and reliable bevy of recipes. I added fresh dill, fresh chives, carrots, and a little less mustard. I also love to add crumbled tofu (I forgot this go round) as it simulates the old texture of boiled egg whites I actually liked as a kid.

Here is a link to the recipe: Potato Salad

Oh Canawa!

A month or so ago, my wife brought home a new grain purchased at Whole Foods in Vancouver. I'd never heard of it and she had tasted a cold salad with an olive oil-lemon juice-parsley-garlic theme and raved about these little seeds.

I love sprouted quinoa (not a fan much of the seedier varieties unless I want hot and sweet breakfast cereal). I also find sprouted quinoa one of the quickest, easiest and most versatile lighter grains to work with. I've been on a kick of reducing my heavier/higher glycemic grain index consumption and decided to play with canawa yesterday.

We had precious little by way of fresh herbs (as in none!). So, this is just a rough draft and exercise for me of how this grain behaves. I couldn't find cooking ratios online and had to just go with my quinoa knowledge of 1 parts grain to 2 parts water.

I would have let it rest far longer the the 8-12 minutes one does for sprouted quinoa. It was a bit dry and mealy for me immediately following preparation. I preferred the canawa texture after a night in the refrigerator, soaking in olive oil, lemon juice and the carrots/chickpeas/caraway seeds/onion/garlic/dried dill/thyme/turmeric/pepper/salt you see above.

I am excited to try this with green olives, fresh cilantro and parsley, tomatoes and other tabouleh-like recipes.

I prefer sprouted quinoa at this point, but I am always up for an adventure with an ancient grain!

For more information on canawa, try this site.

Happy eatin'!

Embellished Field Roast Meatloaf

This particular meal is not from an establishment outside the house. Rather, it is a Field Roast meatloaf purchased from Karmavore in New Westminster that I made with garlic cloves, sweet peppers, diced tomatoes and onions.

This is how a Fraser Valley vegan cook makes it happen!

Introductions are veg-friendly!

Hi. I spend a great deal of time in the Fraser Valley (yes that one in BC). I'm primarily a vegan eater (very very rarely vegetarian if honey or egg whites are involved).

I'm very new to this area of the planet and have found myself searching for or having to stumble blindly upon my vegan eats and shopping sources. Since I blog about life experiences I thought some other veggies would find this useful as a resource and quick stop for ideas.

Thanks and happy eating!